Shiro Miso Suimono

This light, comforting soup combines delicate dashi with sweet white miso for a clean, savory broth. Silken tofu and tender wakame make it satisfying without being heavy, while spring onion adds a fresh finish.

Nutrition · per serving

57kcal

4.5gProtein

4.7gCarbs

2.2gFat

1.1gFiber

2 servings

Ingredients

6 items

Broth

water500 ml

instant dashi powder (vegetarian or kombu-based)4 g

white miso30 g

Soup additions

silken tofu150 g

dried wakame3 g

spring onion20 g

Tips

•For the clearest flavor, use mild white miso rather than darker red or barley miso.
•If using regular fish-based dashi instead of vegetarian dashi, the soup is no longer vegetarian and will contain fish.
•A few drops of soy sauce are unnecessary here; keeping the seasoning simple preserves the delicate suimono-style character.
•This soup pairs well with steamed rice, grilled fish, or a light Japanese breakfast.

Steps

1
Prepare the ingredients: cut the silken tofu into 1.5 cm cubes, slice the spring onion thinly, and place the dried wakame in a small bowl of cold water to soak for 2 minutes until expanded, then drain.
150 g silken tofu3 g dried wakame20 g spring onion
2
In a small saucepan, bring the water just to a gentle simmer over medium heat, then whisk in the instant dashi powder until fully dissolved.
500 ml water4 g instant dashi powder (vegetarian or kombu-based)
3
Lower the heat so the broth is hot but not boiling. Put the white miso in a ladle or small bowl, add a little hot broth, and stir to loosen it, then return it to the pan. This keeps the soup smooth and helps preserve miso's delicate aroma.
30 g white miso
4
Add the drained wakame and tofu cubes to the broth and warm gently for 1 to 2 minutes. Do not boil after adding the miso or tofu; the tofu can break and the miso flavor becomes harsher. The soup is ready when the tofu is heated through and the wakame is tender.
150 g silken tofu3 g dried wakame
5
Divide into 2 bowls and scatter the sliced spring onion over the top. Serve immediately while clear, light, and hot.
20 g spring onion

Origin & History

Suimono refers to delicate Japanese clear soups that highlight the flavor of dashi rather than heavy seasoning. This quick home-style version borrows that light style while incorporating white miso, a common everyday seasoning, along with tofu and wakame often found in Japanese family meals.

japanese soup miso tofu lowfat quick beginner

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Steps

Prepare the ingredients: cut the silken tofu into 1.5 cm cubes, slice the spring onion thinly, and place the dried wakame in a small bowl of cold water to soak for 2 minutes until expanded, then drain.

150 g silken tofu3 g dried wakame20 g spring onion

In a small saucepan, bring the water just to a gentle simmer over medium heat, then whisk in the instant dashi powder until fully dissolved.

500 ml water4 g instant dashi powder (vegetarian or kombu-based)

Lower the heat so the broth is hot but not boiling. Put the white miso in a ladle or small bowl, add a little hot broth, and stir to loosen it, then return it to the pan. This keeps the soup smooth and helps preserve miso's delicate aroma.

30 g white miso

Add the drained wakame and tofu cubes to the broth and warm gently for 1 to 2 minutes. Do not boil after adding the miso or tofu; the tofu can break and the miso flavor becomes harsher. The soup is ready when the tofu is heated through and the wakame is tender.

150 g silken tofu3 g dried wakame

Divide into 2 bowls and scatter the sliced spring onion over the top. Serve immediately while clear, light, and hot.

20 g spring onion